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Ingredients
| rhubarb (chopped): 1 cup (finely chopped) |
| salted butter: 1/4 cup (melted) |
| light brown sugar (packed): 1/2 cup (packed) |
| salted butter: 1/3 cup (softened) |
| granulated sugar: 1/3 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| whole nutmeg: 1/2 tsp |
| 2% milk: 1/2 cup |
Upside-Down Rhubarb Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Combine rhubarb, melted butter and brown sugar in a small bowl.
- Divide amongst 12 greased muffin cups.
- Beat together butter, sugar and egg until fluffy.
- Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten.
- Spoon into muffin cups, on top of rhubarb mixture.
- Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
- Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out.
- Serve warm.